Greek Octopus Salad
Ingredients
- 1.2 kgOctopus vulgaris (cleaned)
- 1 pcRed onion (finely sliced)
- 2 pcGarlic (minced)
- 100 mlExtra virgin olive oil
- 50 mlRed wine vinegar
- 1 tbspOregano (dried)
- 1 tbspFlat-leaf parsley (chopped)
- 50 gBlack olive (pitted)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspCapers (drained)
Method
Tender octopus that yields to the bite, enhanced by the sharp acidity of vinegar and the scent of oregano. Olive oil coats each piece with a generous sheen.
- 1
Place the octopus in a pot without water. Cover and let it sweat over low heat. The octopus will release its water and turn purple. Cook for about 45 minutes until the flesh is tender when pierced with a knife.
- 2
Drain the octopus while still warm. Cut the tentacles into regular 2 cm pieces. Keep the suckers, they provide texture.
- 3
In a bowl, mix the octopus with the sliced red onion, minced garlic, olives, and capers. Pour in the olive oil and vinegar. Sprinkle with oregano and chopped flat-leaf parsley. The sauce should coat every piece.
- 4
Let marinate for at least 1 hour at room temperature so the flavors penetrate the octopus flesh.
Frequently asked questions
How do you get this dish right?
- Never salt the octopus cooking water; it is naturally full of sea salt.
- If using fresh octopus, freeze it for 24 hours beforehand: the cold breaks the fibers and guarantees tender meat.
- The secret is in the resting time; do not serve ice-cold, as olive oil aromas freeze.
How long does this dish keep?
Keep for 48 hours in the fridge in an airtight container. Take out 20 minutes before serving.
